I’ve created many raw vegan chocolate brownies the last few years, but there are hands down the best ones yet I’ve made. They are dense, fudgy, gooey, creamy, crunchy – literally everything you want in a brownie.
Rest assure, these little squares of joy are free from:
- & GUILT
And for brownie points (see what I did there), they’re quick, cheap and are a crowd pleaser.
What you’ll need:
- 1 cup raw almonds (presoaked 8 hours, alternatively almond flour)
- 1 cup + 1/2 cup raw walnuts, roughly chopped + more for topping
- 2 cups medjool dates, pitted
- 3/4 cup cacao powder
- 1/4 cup rose water
- 1/4 tsp sea salt
- 1 tbs dried rose petals for topping
- 1/4 cup almond milk
- 1 cup cacao powder
- 2 tbsp coconut oil, melted
- 1/4 cup Canadian maple syrup
- 1/4 tsp sea salt
- 1 tbs rose water
- Place 1 cup of almonds and walnuts in food processor until finely ground and set aside.
- Add the dates to the food processor and process until small bits remain. Remove and set aside
- Add nut mixture, cacao powder, sea salt and rose water back into food processor and while processing, drop small handfuls of the date pieces down into the food processor.
- Process until a dough consistency is achieved. Add more dates if the mixture does not hold together when squeezed in your hand.
- Add the brownie mixture to a parchment lined dish and before pressing, add remaining 1/2 cup roughly chopped walnuts and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I find wetting my hands with water assists in pressing mixture down into dish.
- Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square. This will make the brownies more dense.
- Transfer back to dish and place in freezer.
- To make the frosting, pour almond milk into small saucepan over the stove until just simmering, then transfer to a mixing bowl.
- Immediately add cacao powder to warm milk and loosely cover with a cloth. Allow a couple of minutes for the cacao to melt with almond milk.
- Add salt and rose water and stir gently with a wooden spoon, then add coconut oil and mix with a whisk. Set in fridge for 10 minutes to thicken.
- Remove from fridge and gradually add maple syrup while whisking until mixture becomes light and fluffy.
- Frost brownies generously with frosting. Top with remaining crushed walnuts and rose petals. Slice into 12 even squares.
Makes 12 pieces
Prep: 20 minutes
Cook: 1 hour